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Rotorua Branch Newsletter – April 2013

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GREETINGS TO ALL:NZCFS-Logo

OUR NEXT MEETING WILL BE:

DATE: Sunday 28 APRIL 2013

TIME: 12:30 P.M.

VENUE: ROTORUA ARTS CENTRE (RAVE)

1240 Hinemaru Street

This meeting is our AGM. The Agenda will be as follows: Apologies, The Committee’s Report, Treasurer’s Report, Election of Committee, General Business. Under the general business I will report on the two new funding streams the National Body has available for projects and the projects that have been approved to date. We will also discuss the future direction for the Rotorua Branch and the request from the National Secretary to change our financial year. The constitution states that the Branch financial year is to be different from the National Society’s to enable our financial statement to be finalised well before the Annual Conference. Also we will need a new auditor next year so if anyone knows someone we could approach please let us know. There will be no guest speaker for this meeting. It gives everyone a chance to have a say in a relaxed manner.

COMING MEETINGS

For our May meeting Fraser Newman, Manager of Mcleods Booksellers will be our guest speaker and in July Helen Sun. Helen was scheduled last year but she had an accident which prevented her from coming at short notice. We look forward to both of them coming to our meeting.

We all had an enjoyable time at our March meeting. Nellie did a splendid job of showing us how easy it was to make Chang Shou Mein (Chow Mein). We all had a taste and wondered why ours never tastes as good as hers ! Everyone requested that the recipe be included in this months newsletter so here it is.

(Chicken) Chang Shou Mein

300 gm Chicken Breast                                                                             1 tsp. Brown Sugar                                        

200 gm Egg Noodles (either thick or thin)                                            ½ tsp Salt

2 Tbsp Oyster Sauce                                                                                  3 Slices of Fresh Ginger

1 Tbsp Soy Sauce                                                                                       3 Cloves of Garlic (finely chopped )

4 Tbsp Cooking Oil                                                                                     1 Onion

1 Tbsp Sesame Oil                                                                                      1 Red Capsicum

2 tsp Cornflower                                                                                          1 Carrot

Other Seasonal Vegetable – On this day Nellie had Cauliflower, Broccoli and Green Beans. Vegetable should be cut into bite sized pieced so they are easily picked up with chop sticks.

Chinese Cooking Demonstration
Chinese Cooking Demonstration

Marinate bite sized chicken pieces in mixture of ⅔c cup cold water, cornflower, dash of pepper, salt, soy sauce and sesame oil for 30 minutes.

Boil water and remove from heat. Place noodles in boiling water for 2 minutes and drain.

Saute onion, and ginger in 2 Tbsp of oil. Add noodles and oyster sauce and saute for another 2 minutes while tossing noodles with chop sticks using a high heat. Remove noodles to a warmed plate.

Still using a high heat add another 2 Tbsp of oil and add garlic and chicken and stir for 2 minutes. Add vegetables, putting the ones which require more cooking time first. A balance in colour is important when selecting your vegetable. Using chop sticks stir/toss for another 2 minutes. Cover for a very short time to steam slightly. Do not over cook for that perfect Chinese dish with crisp vegetables. Very very tasty I must say!

NATIONAL NEWS

Find the National newsletter attached to catch up on what is happening. Phil Andrews featured this month. Check out their website for the next tour in October. Check out the website: nzchinasociety.org.nz for information about their October tour.